Recipe of the Week: Jordan's Southern Style Tea Cakes

With the continued winter settling in, nothing helps me settle down more than a warm pastry.  

Paired with some vanilla ice cream or a mug of warm chai, these tea cakes will either have you jumping for joy or hiding under your bed so you don’t have to share. As opposed to regular cake, these are easy to prepare and ready to serve right out of the oven (if you like them hot). 

Ingredients:  

4 cups of all-purpose flour 

2 sticks unsalted butter 

2 to 2 ½ cups of granulated sugar 

4 large eggs  

1 teaspoon of ground cinnamon 

1 teaspoon of ground nutmeg 

½ teaspoon of ground ginger (optional)  

1 teaspoon of vanilla extract 

2-4 tablespoons of milk (for texture) 

Directions: 

Preheat oven to 350 degrees. 

In a large bowl, mix the softened butter and sugar until smooth. Add your eggs one at a time (or all at once!). Then, mix with the vanilla extract. 

In a separate bowl, combine the flour, nutmeg, cinnamon and ginger. Slowly stir into wet ingredients until fully incorporated. Add milk until the consistency is thicker than cake batter but softer than bread dough. The dough should be soft enough to scoop without being runny.  

Scoop small rounds no bigger than your hand onto a greased baking sheet. Bake for 15-20 minutes or until the edges are brown. You can check to see if they are baking evenly during the process using a toothpick or fork. 

Serve when warm and enjoy!